Time for another new recipe Wednesday…this time with a cozy, ready for fall Butternut Squash and Sausage Pasta Bake! I am in love with using butternut squash as the base for pasta sauce, especially in the fall. I even added a little bit of spice to this one to help match the heat of the Italian sausage. You can certainly skip the red pepper flakes if you don’t love spice, but I don’t recommend it 😉 As for the protein here, I used a combination of hot Italian sausage and ground chicken. It’s a great balance of flavor and lean protein.
As for the cheese on top – certainly don’t limit yourself to plain Parmesan. I didn’t! I used a blend of Parmesan, Asiago, and Romano which I loved because it packs a ton of flavor.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Butternut Squash and Sausage Pasta Bake:
- Pasta – I used Sagne a Pezzi noodles for this casserole and they were PERFECT! Campanelle also works really well and has a similar look.
- Butternut squash – I love the flavor of butternut squash, but chunks of sugar pumpkin or even kabocha squash would work here too.
- Ground chicken – You could skip this if you wanted to serve this pasta as more of a side.
- Italian sausage – I used the hot version. Be sure to remove the casings, or use one that doesn’t include casings. The sausage is an important source of flavor here, so don’t skip it!
- Shallot – I love the combo of garlic and onion flavors in one, but you could use an equal volume of onions and a couple cloves of garlic instead if you prefer.
- Baby spinach – Optional, but great for adding more veggies and protein!
- Cheese – While parmesan will work in this recipe, because the butternut squash is sweet, you want as funky of a cheese as you like (that will still melt) to help bring some umami and balance out the sweetness! Stuff like gruyere, asiago, parmigiano reggiano, pecorino Romano – all are more funky than parmesan and will bring more flavor! Many grocery stores offer a mix of several of these cheeses that are perfect for this pasta.
- White wine – White cooking wine, chicken stock, or veggie stock would work for deglazing if you prefer to skip the wine.
- Half and half – I like the balance of creaminess without adding too much fat, but you could use heavy cream for a more decadent pasta or whole milk if you don’t want to use something heavier.
- Sage – The fresh stuff is best!
For making the sauce, you can use an immersion blender like this or you can dump it all into a blender (careful with blending hot stuff though!). I personally prefer my immersion blender here because it’s less hassle and less cleanup than my Vitamix.
Shop for This Recipe
I froze some single servings of this pasta bake in my 1-cup Souper Cubes for an easy meal prep option! I just pulled them out of the freezer and stuck them right into these containers with my Juicy Air Fryer Chicken.
Butternut Squash and Sausage Pasta Bake
Easy creamy butternut squash pasta sauce pairs with sausage & ground chicken then topped with bubbly cheese in this made-for-fall pasta bake.
Servings: servings
Ingredients
- 17.6 oz dry sagne a pezzi pasta, (500 g)
- 1 lb 98% lean ground chicken
- 1 lb Wegmans Italian Classics Organic Hot Pork Italian Sausage
- 5 oz baby spinach, (142 g)
- 1/2 vidalia onion, sliced, (127 g)
- 1/2 cup shaved parmesan cheese (or combo of parmesan, asiago, and romano cheeses), (40 g)
- 1 tbsp olive oil, divided
- 1 tsp kosher salt
- salt and pepper to taste
Butternut Squash Sauce
- 4 lb butternut squash, peeled and seeds removed, (1100 g)
- 2 cups reserved pasta water, (16 fl oz)
- 1 cup half and half, (8 fl oz)
- 1 cup dry white wine, like Sauvignon Blanc, (8 fl oz)
- 1 medium shallot, diced, (68 g)
- 1 1/2 tbsp fresh chopped sage
- 1 tbsp unsalted butter
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
- 1 tsp ground mustard
- 1 tsp Better Than Boulion Low Sodium Chicken Stock
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
Instructions
- Caramelize the onion (optional). In a large skillet over medium heat, add the sliced onions and As the onions begin to brown, add some water 1-2 tbsp at a time to help loosen the onions. Allow the water to dissolve before adding more water. Stir frequently, continuing to add water to loosen the onions until the onions are tender and browned. Set aside.
- Boil the pasta. Bring about 2 quarts of water to a rolling boil and add 1 tsp of kosher salt. Then add pasta and return to a boil, stirring occasionally for 5 minutes. Reserve 2 cups of the water, then immediately drain. Toss with 1/2 tbsp olive oil. Set aside.
- Brown the chicken and sausage. Turn the stove to medium high and add remaining 1/2 tbsp of olive oil to the pot. Once the oil is hot and shimmery, add sausage and ground chicken. Break meat apart with a wooden spoon as it cooks, continuing until the meat is cooked through. Drain the excess fat from the pot, then remove to a paper towel lined bowl. Set aside.
- Make the sauce. Add butter to the pot over medium-high heat until melted and bubbling. Add shallots and sauté until softened, about 2-3 minutes. Add sage until fragrant, then add wine to deglaze. Add reserved pasta water, chicken bouillon, seasonings, fresh thyme, and butternut squash. Cover and boil for 8-10 minutes until squash is fork tender.
- Pre-heat oven to 400°. Spray and 9×13 inch casserole dish with non-stick cooking spray and set aside.
- Remove the thyme sprigs, then using an immersion blender, blend until smooth. Add half and half and blend again until well combined. Add spinach and stir in to coat completely in sauce. Then add meat, pasta, and caramelized onions and mix until well combined. Add more salt to taste as needed.
- Build the casserole. Add the pasta mixture to the prepared casserole dish. Top with shaved cheese.
- Bake and serve. Broil for about 5 minutes or until cheese is melted and the top begins to turn golden brown. Garnish with fried sage leaves before serving, if desired.
Tips & Tricks
- Make it ahead: Complete steps 1-3 and 5 as directed above. Place the pasta mixture in the prepared casserole dish and allow to cool, then cover tightly with plastic wrap and refrigerate overnight or freeze for up to 3 months.
- Scan the barcode below or search for “Peanut Butter and Fitness Butternut Squash and Sausage Pasta Bake” to log this food in My Fitness Pal.
Nutrition Information
Serving: 350grams, Calories: 503kcal (25%), Carbohydrates: 55g (18%), Protein: 33g (66%), Fat: 17g (26%), Cholesterol: 64mg (21%), Sodium: 463mg (20%), Potassium: 774mg (22%), Fiber: 11g (46%), Sugar: 8g (9%)
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